Our Fried Rice
Manu Feildel’s easy fried rice gets a French but tery twist.
SERVES 4 PREP 15 MINUTES (PLUS COOLING) COOK 20 MINUTES
1½ cups jasmine or long-grain white rice 4 eggs Pinch of sugar 1 teaspoon ground white pepper ¹⁄³ cup peanut oil 1 large brown onion, finely chopped 3 Chinese sausages (lap cheong), cut into cubes (see notes) 8 medium green prawns, peeled, deveined, each cut into 3 pieces 1 tablespoon sea salt 2 teaspoons soy sauce, to taste 3 green onions, white and green parts separated, thinly sliced diagonally 20g butter Fish sauce (optional) 1 Place rice in a large sieve. Wash 4 to 5 times until water runs clear. Transfer to a medium saucepan. Add 3 cups water, ensuring the rice is level so it cooks evenly. Bring to the boil over high heat. Reduce heat to medium. Cook for about 5 minutes or until tunnels form in the rice and most of the water has been absorbed. Remove from heat. Set aside, covered, for 10 minutes to allow the rice to steam through and become fluffy. Remove lid. Run a fork through the rice. 2 Spread the cooked rice on a baking tray lined with baking paper. Set aside to cool completely (see notes). 3 Whisk eggs, sugar and a pinch of the white pepper together in a bowl. 4 Heat a large wok over high heat. Add 1 tablespoon oil. When the oil is smoking hot, carefully pour in the egg mixture. As soon as it starts to sizzle, start stirring as if you are making scrambled eggs. Remove egg from wok as soon as it’s cooked and set aside. 5 Heat remaining oil in wok and wait until it is smoking again. Add brown onion. Stir-fry until it starts to become translucent. Add sausage. Stir-fry for 1 to 2 minutes. Sprinkle over remaining pepper. Add prawns. Stir-fry for 1 minute. Season with sea salt. Add cooked rice. Spread rice around the wok, then let it sit for a few minutes (see notes). 6 Add soy sauce, to taste. If the rice looks a little dry, add hot water, 1 tablespoon at a time, until it reaches your desired consistency. Add the white part of the green onion and the egg. Toss to combine. Remove from heat. Sprinkle over green part of the green onion. Add butter and quickly toss through to give the rice a flavour boost and a good shine. Season with a dash of fish sauce, if using. Serve. NUTRITION: (per serve) 2965kj; 38.2g fat; 11.4g sat fat; 22.9g protein; 68g carbs; 1.5g fibre; 274mg chol; 2281mg sodium.